Maple Baked Nectarines With Almond Crumble Food

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

MAPLE PLUM CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the plum halves, skin side down, in the base of a large heatproof dish. Drizzle over half the maple syrup and roast for 10 mins.
• Meanwhile place the butter, flour, oats, sugar and cinnamon in a bowl and rub the butter into the mixture until you have rough crumbs. Stir in the almonds, then sprinkle over the plums. Drizzle the top with the remaining maple syrup and bake for 15 mins until the top is golden. Serve with custard.